20-Minute Easy Skillet Chicken Caprese

• Gluten free

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 Basil, fresh
  • 2 Tomatoes on the vine, medium

• Condiments

  • 1 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and fresh black pepper

• Dairy

  • 6 cut into slices 8 oz. fresh mozzarella cheese, fresh
  • 2 tbsp Butter, unsalted

Found on littlebroken.com

Description

Ingredients

• 1 cup balsamic vinegar
• 6 boneless, skinless, chicken thighs (about 2 pounds total)
• 2 Tbsp. unsalted butter
• 8 oz. fresh mozzarella cheese, cut into 6 slices
• 2 medium tomatoes on the vine, sliced
• fresh basil, cut into thin strips
• salt and fresh black pepper

Directions

• In a small saucepan, bring balsamic vinegar to a simmer over medium-low heat. Reduce heat to low or as needed and simmer partially covered for 20-23 minutes, until vinegar has reduced to a thicken glaze. Remove from heat.
• While the vinegar is simmering, prepare the chicken. Lightly pat dry the chicken thighs with paper towel. Season both sides with salt and pepper, to taste.
• In a large saute pan, melt butter over medium-high heat. When butter begins to sizzle, add chicken to the pan and cook for 3-4 minutes per side or until the chicken is nearly cooked through.
• Top each chicken thigh with a slice of mozzarella cheese. Cover pan with lid, return to heat and allow to cook 1-2 minutes longer until the cheese has slightly melted.
• Remove the pan from the heat, top each thigh with slice of fresh tomato and sprinkle with fresh basil. Drizzle with balsamic glaze and serve immediately.